Bloodshot Deviled Eyeballs

Whip up a batch of creamy deviled eggs and then turn them into eerie-looking "eyeballs" with a few simple additions: black olive slices for the pupils and thinly sliced pimiento for veins.

Total Time: 1:30

Prep: 1:30

Level:
Easy

Serves:
12

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Ingredients

18 large eggs

½ c. reduced-fat mayonnaise

2 tbsp. Dijon mustard

1 tbsp. minced scallion or shallot

1 tbsp. lemon juice

½ tsp. each hot red pepper sauce and Worcestershire sauce

¼ tsp. salt

36 black olive slices

1 pimiento or jarred roasted red pepper

2 can black beans

Directions

To hard-cook eggs: Place eggs in a large pot and cover with 1 in. cold water. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit covered 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs.

Place yolks in a bowl; mash with mayonnaise, mustard, scallion, lemon juice, pepper sauce, Worcestershire and salt until blended and fairly smooth. Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins.

Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans. Cover and refrigerate up to 6 hours before serving.

Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.